Chicken Chesapeake is a great meal to fix that simply takes a boneless chicken breast and combines it with what is basically a Maryland tradition of crab imperial. Like any recipe the key is to use a good quality can of crab meat. If it is from a country like Vietnam do not use it. Only use crab meat that is from the USA. This is also like my crab cakes that you need to keep the crab imperial simple and put a bunch of filler in it. This is a simple yet great dish to prepare that I guarantee will have people smiling all over.
4 boneless chicken breasts
1 can of crab meat from the USA
Old Bay Seasoning
1 tsb or worcestershire sauce
1/2 cup of mayonnaise
In a mixing bowl combine crab meat, mayonnaise, worcestershire sauce and some old
bay seasoning. Take the chicken breast and butterfly it. Take the crab imperial
and fill the breast. Fold over and sprinkle some old bay on both sides of the
breast. Lay tin foil over a cookie sheet. Spray the tin foil with pam. Place the
chicken into a preheated oven at 350 degrees. Let cook for approximately 45 minutes
Towards the end feel free to put some butter over the chicken breast. Cheers !!
Taking a simple and mild fish like cod and adding lobster stuffing makes for a great meal anytime of year. It’s very simple to do and will make you look like an amazing chef. You can make this with any kind of fish but the cod this time of year is real good. The lobster meat you can purchase in the frozen seafood section at your grocery store. If you want get a live lobster and cook it to use for the stuffing.
Cod Fillets or the fish of your choice
5 green onion finely chopped
6 clovers of garlic minced
1/2 stick of butter
1/4 cup of brandy
1 package of ritz crackers
1 handful of cheez-its
1/2 cup of bread crumbs
4 – 6 lbs of lobster meat
1/2 tbs parsley
In skillet place butter, green onion, garlic, and parsley. Let sautee until onions are soft approximately 5 minutes. Add ritz crackers, cheez-its, bread crumbs, and lobster meat. Continue to sautee for approximately 3 to 5 minutes. Add the brandy and turn off the burner. Lay the cod out on a baking sheet, spread the stuffing over the top. Bake at 350 degrees for approximately 20 minutes until the fish is done. You now have a simple and different meal. Cheers !!!!
I wanted to try to fix Maryland Crab Cakes a little different and they turned out amazing. Like always the secret to a great crab cake is the quality of crab meat you use. Never make a crab cake with crab meat that is pasteurized and from a foreign country. If it isn’t crab meat from the USA it’s not quality crab meat. Here is my recipe this time:
1 lb of crab meat USA Only
12 saltine crackers crushed
2 tbs pimentos finely chopped
2 eggs, whites only
2 tbs mayonnaise
2 tbs old bay
2 tsbs parsley flakes
1 tbs worchestershire sauce
1 tbs spicy brown mustard
In mixing bowl combine all above ingredients. Shape into cakes. Place under broiler until golden brown. You will have to take out from under broiler and brown both sides. Serve seperately or on a roll with lettuce and tomato. CHEERS !!!
Oysters are something you either love them or hate them. I love them and there is nothing like a batch fresh fried oysters. What makes the difference is what you use for breading. Do not use bread crumbs. For the breading use Cracker Meal. It is very simple to do, you just need to take your time and let them sit for a at least 30 minutes before you fry them up.
1 can of fresh shucked oysters drained
2 eggs beaten
2 cups cracker meal
salt and pepper to taste
Dip oysters in egg and then dredge in cracker meal. Squeeze the oyster and flatten it in the cracker meal. Once it is covered place on a plate. Repeat until all the oysters are breaded. Sprinkle with salt and pepper, cover with tin foil and set in refrigerator for at least 30 minutes. When you are ready to fry them up, pour enough vegetable oil in frying pan until the bottom is covered. Place oysters in pan and fry until golden brown. Serve with cocktail sauce, CHEERS !!!
My friend Holli Mcallister prepared these and brought them to our house. They are absolutely delicious. I promised that I would put her recipe on here.
16 Sea Scallops
16 pieces of bacon
1/2 cup brown sugar
Preheat oven to 350 degrees. Lay bacon flat on cookie sheet. Bake for approximately 20 minutes but make sure the bacon is still a little soft. Place scallops in a towel and press water out of them. Place on a baking sheet and place scallops in oven for 3 minutes then flip them and cook an additional 3 minutes. Remove from oven. Wrap each scallop in a piece of bacon and insert a toothpick to hold together. The next step is to rub thoroughly with the brown sugar. In large skillet cook them until the brown sugar is caramelized. Do not over cook or you will burn the brown sugar. Enjoy Holli’s appetizer, CHEERS !!!!
I have had shrimp cooked every way possible. When we went to Universal Studios in Orlando we ate at The Bubba Gump Shrimp Factory. The shrimp there were the best shrimp I ever ate. I had never had shrimp that were sauteed with the shells on. You can make this style of shrimp with different seasonings. Cajun, jamaican jerk, or maryland old bay style for examples. Life is like a box of chocolates but the Bubba Gump way of fixing shrimp is absolutely fantastic !!
1/2 cup butter
2 tbs chopped garlic
1 tbs seasoning I like to use old bay
2 dozen large gulf shrimp with shell left on
Put all ingredients in large pan except the shrimp. On medium heat cook until butter is melted and hot. Add shrimp, cook until shrimp are pink on both sides, approximately 5 minutes. Don’t over cook the shrimp or the shells will stick to the shrimp. CHEERS !!!!
Living in Maryland it is a staple in our diet to eat things made from a blue crab. Crab Cakes, Crab Soup, Crab Dip are some examples. However there is nothing like the ultimate feast, a pot of steamed blue crabs. It’s covering a table with newspaper, getting out the wooden hammers, the smell and most importantly the gathering of friends and family sitting around and picking crabs. Have some fresh corn on the cob, some fresh veggies and of course the beer and life is good. There are 2 ways that are different that I have seen in many places that serve crabs in Maryland. Steamed with the seasoning putting the seasoning on after they are cooked. In my opinion there is no comparison, ALWAYS COOK THEM WITH THE SEASONING !! There are also a few different seasonings out there but I say there is only one to use on crabs and that is OLD BAY !!! The cooking instructions are the same whether cooking a dozen or a bushel. You will need the proper equipment which is a large pot with a liner inside such as a turkey fryer. I purchased an actual large pot for cooking crabs. Here is the proper way to cook Maryland Blue Crabs:
Live blue crabs in any quantity
2 cups vinegar
1 can of beer
water, enough to bring the level where it is just below the bottom of the liner
old bay seasoning
Bring the liquid to a boil, using large tongs add the crabs to the pot a few at a time. Be very careful because they will get you. Sprinkle the old bay over the crabs and continue to add the crabs and old bay. Cover and let cook in the pot for approximately 7 minutes. Turn off the heating element, keep the lid on and let the crabs sit in the steam for approximately 10 to 15 minutes. This step will allow the crabs to not be watery. Remove the crabs by taking the liner out of the pot. Serve on layers of newspaper and don’t forget the beer, CHEERS !!!!!
Here in Maryland there are so many different fish recipes but with a fresh piece of wild caught sockeyed salmon there in only one way to fix it. That is to use our signature seasoning old bay. Add some fresh lemon juice and herbs and there is nothing like it, give it a try.
1 lb or fresh sockeyed salmon fillet.
2 tbs old bay
1/4 stick of butter
2 cloves of fresh garlic crushed
2 tbs of lemon juice from fresh lemons
1 tbs basil
Melt butter, garlic, old bay and lemon juice together. Pour over salmon and let sit approximately 15 minutes. Pre heat oven to 375 degrees. Place in oven and bake for approximately 15 to 20 minutes. Please note the thickness of your fillet will alter the baking time but bake until golden brown and the thickest part of the fillet easily flakes.
It’s very cold out right now so there is nothing to warm you up like a hot thick bowl of seafood and corn chowder. You can use based on your likes or dislikes whatever seafood you want to put in it. My youngest son doesn’t like oysters and clams which is why I don’t have them in this recipe. I actually get some oysters and add them into my bowl because I love oysters.
1 stick of real butter
1/4 cup of flour
1 cup of milk
12 oz heavy whipping cream
12 oz half and half
1 12 oz can of evaporated milk
1 medium onion diced
2 stalks of celery diced
2 medium potatoes diced
1 frozen bag of corn
2 cloves of garlic minced
6 pieces of bacon
2 lobster tails
1/2 pound of shrimp chopped
1/2 pound of sea scallops chopped
1 piece of fresh cod chopped
1 can of crab meat (claw will work)
5 tablespoons salt
2 tablespoons pepper
2 tablespoons ground thyme
2 tablespoons parsley
In seperate frying pan fry bacon until crisp, remove the bacon and set aside. In bacon fat cook onion, celery, and potatoes until soft. In soup pot melt butter and add flour until it forms a paste. Add garlic, onion, celery, potatoes, garlic, thyme and parsley. Add milk, half and half, evaporated milk and heavy whipping cream. Now add the crab meat, shrimp, lobster, scallops, cod and corn. Simmer for about 30 minutes. Then add the bacon and simmer for about 15 minutes. You now have a bowl of heaven. Enjoy !!!
I have tried hundreds of crab cakes before. I have come to the conclusion that using the best quality lump crab meat and keeping it simple is best. Most recipes have all the crap like onions, green peppers, mustard, worchestershire sauce, pomentos and such. I also see that most recipes have bread crumbs, cracker meal, dried bread, or crushed saltines to hold it together. I am a firm believer that putting too much stuff in a crab cake ruins it and you don’t have to use a filler to hold them together. If you buy quality lump crab meat and keep it simple and don’t pack it real tight, you will see that my recipe for crab cakes is the greatest. This is one recipe that the measurements don’t have to be exact. It all depends on how many crab cakes you are making. Remember when preparing crab cakes …. Keep It Simple !!
1 pound of quality lump crab meat
2 eggs using the whites only. Throw away the yolks
1 tablespoon parsley
2 tablespoons old bay seasoning
1/2 cup mayonnaise
In mixing bowl combine crab meat, egg whites, parsley, old bay and mayonnaise. Lightly pack into patties that looks like a baseball. Place on cookie sheet and put under broiler set on low for approximately 15 minutes. You need to watch until they become golden brown. After they are golden brown, change oven from broiler to bake at 350 drgrees. Melt butter in pan or microwave and pour over cakes. Finish by baking for 10 minutes. Transfer to serving as a sandwich with lettuce and tomato or have them by the way they are. Enjoy the signature dish of Maryland, CHEERS !!!